Putting sugar in your coffee is a history, so when you cook favorite black drink, put a little salt in it and wait for the magic to happen!
You slept less than four hours last week, and before you is a great day at work? Thank goodness for the bitter coffee. No one ever said that. Sipping bitter coffee for most of the people is a big disappointment, but the day must continue even with that taste. Fortunately, you can fix the taste of your coffee with a little bit of salt!
The thinking behind salting coffee is that salt acts as a bitterness reducer, somehow either blocking or tricking our brain and tongue into receiving all of that bitter taste. Now, for some, the dimension of bitterness—such as in grapefruit, bitter melon, radicchio, cocoa, etc.—is an appealing part of flavor. But in other instances, such as our body identifying toxicity in foods, or more to the point, in professional coffee grading, it can symbolize less desirable characteristics.
Flavors categorized by the Specialty Coffee Association as under the “bitterness” rubric can refer to defects, like “caustic”, “phenolic”, “creosol” and “alkaline”. Those don’t probably sound like something you’d like in your morning cup, whether they’re from defect or not.
Not all bitterness in coffee is the fault of defect, or the fault of brew, or even a fault at all. But that doesn’t stop many of us from tempering its effects with sugar, milk, or even…salt.
The salt unusually binds to the taste of the buds that detect bitterness and stops them from doing their job. Science, pure science.
There are as many ways to drink coffee (and reasons to drink it) as there are coffee drinkers.